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Breakfast recipe · from the recipe book

Lemon Cottage Cheese Parfait with Blueberry Jam

Bright lemony whipped cottage cheese layered with a jammy, no-cook mashed blueberry and strawberry sauce for a creamy, tangy, fruity spoonful.

Lemon Cottage Cheese Parfait with Blueberry Jam

Ingredients

  • 3 cups680 gCottage cheese, 2%
  • 2 tsp4 gLemon zest
  • 1 tbsp15 gLemon juice
  • 1½ tbsp30 gHoneydivided
  • 1 tsp4 gVanilla extract
  • 2 cups300 gFrozen blueberries, unsweetenedthawed
  • 1¼ cups sliced200 gStrawberriesdiced
  • ½ oz15 gChia seeds
  • 2½ tbsp leaves4 gFresh basilthinly sliced

Steps

  1. Thaw the frozen blueberries in a bowl in the fridge overnight or on the counter for about 30 minutes, keeping their juice.
  2. Make the jam layer first so it can thicken: mash the thawed blueberries and their juice with a fork, then stir in the chia seeds and half of the honey. Let it sit 15 minutes, stirring once, until the chia seeds swell and the mixture turns jammy.
  3. Meanwhile, whip the cottage cheese in a blender or food processor until smooth, about 1 minute.
  4. Add the lemon zest, lemon juice, vanilla and the remaining half of the honey to the whipped cottage cheese and pulse to combine.
  5. Fold the diced strawberries into the thickened blueberry-chia jam.
  6. Divide half of the lemon cottage cheese among 4 glasses, then spoon in half of the berry jam.
  7. Top with the remaining half of the lemon cottage cheese and the remaining half of the berry jam.
  8. Garnish with the sliced basil and serve right away, or chill up to 1 day.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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